I whipped up my favorite recipe to photograph for all of you. The dough would not cooperate.
Now, I am dough-challenged, but I can usually manage an uneven 1/8 " thickness.
Today I patted the dough into a lumpy flatness and called it "artisanal."
(Didn't you know? In today's world, that term applies to anything not extruded from a machine!)
I was slicing my rustic-but-elegant crisps when everyone else admitted that they hadn't enjoyed eating them the last couple of months.
Well! Thanks for telling me AFTER I proudly informed the whole internet!
Wheat grinding mamas will enjoy the recipe in Martha Greene's Family Cookery Book. Perhaps I should have tried her teething biscuits instead?